The tahini seizes into a thick paste the moment the lemon juice hits it; that is supposed to happen. Keep whisking in ice-cold water a spoon at a time and it loosens back into a pale, pourable cream.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep5 min
Cook0 min
Makes1 cup
CuisineMiddle Eastern
Cost$
VeganGluten-free
Contains sesame
The Ingredients — and where to get them
Cook for1cup
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Tahini
Pure sesame paste; stir it well before measuring. A runny, quality tahini blends smoothest.
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Tarator (Tahini Sauce) ahead of time? — Yes
Yes — it keeps in the fridge for several days; stir or shake it before serving.
Is Tarator (Tahini Sauce) gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Tarator (Tahini Sauce) vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
Made it, tweaked it, or recognize which restaurant this tastes like? Leave a note — first-name basis, no account.
Open data. Every maker on this site is published as a free dataset under CC BY 4.0 — use it in anything, commercial or not, as long as you credit 5best2buy. Browse the datasets →